pies Manilla cds

pies Manilla cds


Wherever you go in Malta you’ll find their famous Cheesecakes, and Peacakes, which are my favourites.

Here’s my Peacake recipe. I don’t know why I’ve never tried it before!

Puff pastry

Mushy peas

Ricotta cheese carton

Curry powder


pies Manilla cds

pies Manilla cds

Mix the mushy peas and ricotta cheese together. Add curry powder to taste; about 1 heaped teasp.

Season and taste. The curry is a background flavour, so don’t overdo it.

Roll out the puff pastry and cut large circles. I used the bottom of a saucepan. You want them the size of a Cornish Pasty.

Place filling on half the pastry, but don’t overload it.

Fold the pastry in half and seal the edges. Brush with milk and bake in the oven for about half an hour.

Eat with a cup of coffee, or as a meal with a salad or vegetables.

pies Manilla cds

pies Manilla cds


I had some leftover puff pastry so I used it as a topping on this pie. I also had some leftover cooked chicken. You don’t need exact ingredients. Just use what you’ve got. I had half a pepper left, but you can use a whole one.

An onion, chopped.

Chicken, chopped

Green pepper, chopped

2 tomatoes, chopped, or you can use a tin of tomatoes



A generous shaking of paprika

Sour cream

Gently cook the ingredients except the cream until they’ve softened.

Add the sour cream.

pies Manilla cds

pies Manilla cds

Place in a dish and cover with the puff pastry.

Brush the top with milk and cook in the oven for around 40 minutes until the top has browned and risen.

Serve with greens, potatoes or rice.



ANGLESEA EGGS (Wyau Ynys Mon if you want to impress people!)

This is an old traditional recipe, easy but full of flavour.

2-6 hard-boiled eggs, halved

2 large leeks, washed & chopped

Potatoes, peeled & cut in half

Knob of butter








Slowly cook the leeks in the butter until soft.

Add the potatoes and a small amount of water. Boil slowly until the potatoes are soft and the water has been absorbed, but don’t let it burn.

Mash it with a tiny amount of milk. Tip into a tin and place the egg halves over it, gently pressing them down.

Make a cheese sauce by mixing a tblsp flour with a knob of butter, milk and grated cheese and stir until thick, and tip it over the potato mixture, making sure you cover it all.

Top it with grated cheese and breadcrumbs.

Bake in the oven for around 40 minutes until it turns brown.

This is a meal on its own.




This is a surprisingly simple dish, but the meaty flavour of the large mushrooms is delicious!

This makes a great starter, or you can serve it with potatoes and salad.

I had some leftover Bolognese Sauce.

Fill the mushrooms with the sauce and top with grated cheese and breadcrumbs.

Bake for around 20 minutes.